Main Course

A Honey of a ChiliMakes 8 servings

  • 1 package (15 oz.) firm tofu
  • 1 Tablespoon vegetable oil
  • 1 cup chopped onion
  • 3/4 cup chopped green bell pepper
  • 2 cloves garlic, finely chopped
  • 2 Tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1 can (28 oz.) diced tomatoes, undrained
  • 1 can (15-1/2 oz.) red kidney beans, undrained
  • 1 can (8 oz.) tomato sauce
  • 1/4 cup honey
  • 2 Tablespoons red wine vinegar

Using a cheese grater, shred tofu and freeze in zippered bag or airtight container. Thaw tofu; place in a strainer and press out excess liquid. In large saucepan or dutch oven, heat oil over medium-high heat until hot; cook and stir onion, green pepper and garlic 3 to 5 minutes or until vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and crushed red pepper. Stir in tofu: cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, honey and vinegar. Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.

Honey Figs with Goat Cheese and Pecans

Makes 6 servings

  • 1 cup chopped pecans
  • 1 log (6 oz.) goat cheese
  • 12 fresh figs such as Calimyrna or Black Mission, halved
  • 3/4 cup Clover honey
  • Coarse salt and freshly ground black pepper

Place the finely chopped pecans in a shallow dish. Season with salt and pepper. Roll the goat cheese log in the pecans to evenly coat. Refrigerate log until firm if necessary, then cut evenly into rounds. Divide the figs evenly between six shallow bowls or dessert plates. Top figs with a round of pecan-crusted goat cheese. Drizzle 2 Tablespoons of Clover honey over each serving. Serve immediately.

Broiled Lemon-Honey Chicken Breasts

Makes 4 servings

  • 1/4 cup honey
  • 1/4 cup lemon juice
  • 2 teaspoons vegetable oil
  • 1 teaspoon rosemary, crushed
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
    • 4 (3-1/2 to 4 oz. each) boneless, skinless chicken breasts

Combine all ingredients (except chicken) and mix well. Marinate chicken in honey-lemon mixture 1 hour in shallow baking dish. Broil chicken 5 minutes, brush with pan drippings, turn and broil 5 minutes longer or until juices run clear. If desired, bring marinade to a boil; simmer 2 minutes. Strain hot marinade over chicken.

Ginger-Orange Barbecued Beef Back Ribs

Makes 6 servings

  • 6 lbs. beef rack ribs, well-trimmed
  • 2 teaspoons lemon rind, grated
  • 1/3 cup fresh lemon juice
  • 3/4 cup fresh orange juice
  • 1 Tablespoon fresh ginger root, grated
  • 1 Tablespoon garlic, minced
  • 1/2 cup hoisin sauce
  • 1/4 cup honey
  • 1 teaspoon salt
  • 2 Tablespoons soy sauce
  • hot chili oil
  • Orange & Lemon rind, grated, for garnish

Cut beef between the bones separating into individual ribs. Combine the remaining ingredients; pour into a self-sealing plastic bag and add ribs. Turn bag and massage to coat ribs. Refrigerate overnight. Preheat oven to 425°F. Remove ribs from marinade; pour reserved marinade in a saucepan. Bring marinade to a boil; reduce heat and simmer to thickness of a glaze (about 1/2 cup). Place ribs on a rack over a pan of hot water in oven; cook for 30 minutes, turning them once halfway through the cooking until browned and crisp. Lower heat to 375°F. Brush ribs with marinade glaze, roast 10 minutes, turn over, brush again. Roast 10 minutes longer. Garnish with rind. Serve with roasted potatoes, and salad.

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